Recipe: Creme Brulee

One of, in my opinion, the most romantic female characters in the history of world cinema is Amelie from the French romantic comedy of the same name by Jean-Pierre Jeunet. And one of the most “tasty” movie episodes is how this same Amelie breaks the sugar-caramel crust of a creme brulee with a teaspoon. Whatever you want, I intend to treat myself to an exquisite dessert on this holiday. I suggest you join!

You will need: heavy cream (33–35%) – 500 ml, yolks – 4 pcs., sugar – 50 g, half a vanilla pod or 1 tsp. vanilla sugar, brown sugar - 1-2 tablespoons.

Step 1. Separate the yolks from the whites. Leave the whites - they will be useful for something. Mix the yolks with sugar.

Step 2. Pour the cream into a saucepan, add half a vanilla pod (if not, you can replace it with a few drops of vanilla extract or a spoonful of vanilla sugar) and bring to a boil.

Step 3. Remove the vanilla pod from the cream (if there was one), strain it and carefully (with constant stirring) pour the hot cream into the egg yolks with sugar.

Step 4. Pour the yolk-cream mixture into ceramic molds. Place the molds on a baking sheet or in a large mold and pour boiling water into the mold until about the middle of the molds.

Step 5. Place this entire “structure” in an oven preheated to 160 degrees and do other things for about an hour. During this time, the cream will thicken and shake slightly when shaking the mold (much like jelly). Remove the cream from the oven, cool and place in the refrigerator for another couple of hours. If you haven’t gotten enough of dessert yet, you take it out (from the refrigerator), sprinkle it with fine brown sugar (no brown sugar, regular sugar will do) and put it under the grill for a few minutes. Task: melt sugar and form a cool caramel crust on the surface.

Step 6. Decorate the dessert - and voila, as the French say. How you spend the festive evening is, of course, up to you. You can go for a romantic walk, you can climb onto the sofa with your feet up and watch “Amelie” with creme brulee, or you can solemnly present the magazine opened on this page to your MCH, fold your lips into a bow, point your finger at the picture and say: “I want it!” I hope the holiday will be a success. Which is what I sincerely wish.

With love Varvara Goryacheva